I remember the first time the scent of garlic and ginger caramelizing in sweet-salty teriyaki sauce filled my kitchen. It was a gloomy Tuesday, and I needed a meal that felt like a hug. This Ultimate Teriyaki Chicken Rice Bowl was born from that craving. As the sauce reduced to a glossy glaze and the chicken sizzled in the pan, my mood lifted entirely. This isn’t just a recipe; it’s my go-to for a reliably delicious, satisfying dinner that makes the whole house smell incredible. It’s the kind of meal that makes everyone ask, “What are you cooking?” from the other room.
Ingredients
- 2 cups cooked jasmine rice
- 2 boneless, skinless chicken breasts (about 1 to 1.25 lbs), cut into 1-inch pieces
- 1/3 cup high-quality teriyaki sauce (I like the kind with visible sesame seeds)
- 1 tbsp neutral oil (like avocado or canola)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 red bell pepper, thinly sliced
- 1 medium carrot, julienned or cut into matchsticks
- 1 cup broccoli florets
- 2 green onions, thinly sliced
- 1 tbsp sesame seeds, for garnish
- For the Homemade Glaze (optional but recommended): ¼ cup low-sodium soy sauce, 2 tbsp honey or brown sugar, 1 tbsp rice vinegar, 1 tsp minced garlic, 1 tsp minced ginger, 1 tbsp water mixed with 1 tsp cornstarch.
Let’s talk ingredients. I cannot stress enough: don’t skip the fresh ginger and garlic. The jarred stuff just doesn’t create the same aromatic foundation. I’ve tried both, and trust me, this one works better. For the veggies, this combo is my favorite for color and crunch, but this is your playground. As for the teriyaki sauce, a good store-bought one works in a pinch, but that optional homemade glaze I listed? It makes a monumental difference. It’s less syrupy, more complex, and you can adjust the sweetness to your taste.(See the next page below to continue…)